Decadent Peanut Butter Cup Chocolate Roll Recipe

Hey y'all! If you’re craving the ultimate treat that marries rich chocolate cake, creamy peanut butter filling, and a luscious chocolate ganache, you’ve hit the jackpot with this Decadent peanut butter Cup Chocolate Roll Recipe. Perfect for birthdays, holidays, or whenever you want to amaze your friends and family, this show-stopping roll brings all the nostalgic flavors of a peanut butter cup into a homemade masterpiece. Let’s get cooking!

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Why You'll Love This

• Rich, fudgy chocolate cake and creamy peanut butter filling create a blissful texture contrast.
• Easy-to-follow directions make it perfect for both beginners and seasoned bakers.
• Great for parties, holiday tables, or whenever your sweet tooth strikes.
• The stunning swirl makes a beautiful presentation every time you slice it.
• Make ahead and freezer-friendly for ultimate convenience.

Ingredients

• ¾ cup (90g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 4 large eggs, at room temperature
• ¾ cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• ⅓ cup (80ml) whole milk, at room temperature
• Powdered sugar, for dusting
• ¾ cup (180g) creamy peanut butter
• 4 tablespoon (56g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 2 tablespoon (30ml) heavy cream
• ½ teaspoon vanilla extract
• ¾ cup (130g) semi-sweet chocolate chips
• ½ cup (120ml) heavy cream (for ganache)
• Mini peanut butter cups, chopped, for garnish (optional)

Directions

Prep & Bake the Chocolate Cake

1. Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper, greasing the sides.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat eggs on high speed for 3 minutes, until thick and pale. Gradually add granulated sugar and continue beating for 2 more minutes.
4. Mix in the vanilla extract. On low speed, alternately add the flour mixture and milk, beginning and ending with flour, just until combined. Do not overmix.
5. Spread the batter evenly in the prepared pan.
6. Bake for 12-14 minutes, or until cake springs back when lightly touched.
7. Lay a clean kitchen towel flat and dust with powdered sugar. Immediately invert the hot cake onto the towel, then gently peel off parchment paper.
8. Starting at one short end, carefully roll up the cake (with towel inside) into a tight log. Let cool completely on a wire rack.

Prepare the Peanut Butter Filling

9. In a medium bowl, beat peanut butter and softened butter until smooth and creamy.
10. Gradually add powdered sugar, heavy cream, and vanilla extract. Beat until light and fluffy. Set aside.

Fill & Re-Roll

11. Once cake is completely cool, gently unroll it. Spread the peanut butter filling evenly over the surface, leaving a ½-inch border.
12. Re-roll the cake (without the towel) as tightly as possible. Place seam-side down on a serving platter.

Make the Chocolate Ganache

13. Place chocolate chips in a heatproof bowl. Heat heavy cream (for ganache) until just simmering, then pour over the chocolate. Let sit for 2 minutes.
14. Whisk until smooth and glossy. Let the ganache sit until slightly thickened, about 10 minutes.
15. Pour ganache over the rolled cake, allowing it to drip down the sides. Smooth the top with an offset spatula.
16. Garnish with chopped mini peanut butter cups, if desired. Refrigerate for 30 minutes to set before slicing and serving.

Notes

• Ensure your eggs are at room temperature for maximum cake volume and fluffiness.
• Roll the cake while it’s still warm to prevent cracking.
• Chill the assembled roll for cleaner slices.

Variations

• Chocolate Hazelnut Roll: Substitute peanut butter with Nutella for a chocolate-hazelnut twist.
• Peanut Butter Banana Roll: Layer sliced bananas with the peanut butter filling for an extra fruity note.
• Dairy-Free Option: Use dairy-free butter, milk, and chocolate to suit dietary needs.

Required Equipment

• 10x15-inch jelly roll pan
• Parchment paper
• Electric mixer
• Mixing bowls
• Wire rack
• Offset spatula
• Clean kitchen towel

Storage Instructions

• Wrap leftover cake tightly in plastic wrap and store in the refrigerator for up to 4 days.
• For longer storage, freeze the roll (whole or sliced) wrapped well for up to 2 months. Thaw overnight in the fridge before serving.

Serving Recommendations

• Pair slices with cold milk or hot coffee for a comforting treat.
• Serve with a scoop of vanilla ice cream for extra indulgence.
• Sprinkle extra chopped peanut butter cups or a dusting of cocoa powder for presentation flair.

Pro Tips

• Don’t let the cake cool before rolling—this ensures flexibility and minimizes cracks.
• Use an offset spatula for an even layer of filling.
• Slightly chill the roll before slicing for ultra-clean, bakery-style cuts.

FAQ

Can I make this roll ahead of time?

Absolutely! Both the roll and ganache can be prepared a day in advance—just keep refrigerated until ready to serve.

My cake cracked while rolling. What should I do?

Minor cracks can be disguised under the ganache—no worries! Next time, roll the cake while still quite warm to prevent cracking.

Can I use crunchy peanut butter?

Yes, crunchy peanut butter adds extra texture and works well for a nutty bite.

★★★★★ 4.30 from 22 ratings

Decadent Peanut Butter Cup Chocolate Roll Recipe

yield: 10 servings

prep: 40 mins

cook: 14 mins

total: 54 mins

An indulgent chocolate roll cake filled with creamy peanut butter and topped with rich chocolate ganache and peanut butter cup pieces. Perfect for dessert lovers seeking a show-stopping treat.

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🖨️ Print Pin Recipe

Ingredients

• ¾ cup (90g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon salt
• 4 large eggs, at room temperature
• ¾ cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• ⅓ cup (80ml) whole milk, at room temperature
• Powdered sugar, for dusting
• ¾ cup (180g) creamy peanut butter
• 4 tablespoon (56g) unsalted butter, softened
• 1 cup (120g) powdered sugar
• 2 tablespoon (30ml) heavy cream
• ½ teaspoon vanilla extract
• ¾ cup (130g) semi-sweet chocolate chips
• ½ cup (120ml) heavy cream (for ganache)
• Mini peanut butter cups, chopped, for garnish (optional)

Instructions

1. 1
   Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper, greasing the sides.
2. 2
   In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. 3
   In a large bowl, beat eggs on high speed for 3 minutes, until thick and pale. Gradually add granulated sugar and continue beating for 2 more minutes.
4. 4
   Mix in the vanilla extract. On low speed, alternately add the flour mixture and milk, beginning and ending with flour, just until combined. Do not overmix.
5. 5
   Spread the batter evenly in the prepared pan.
6. 6
   Bake for 12-14 minutes, or until cake springs back when lightly touched.
7. 7
   Lay a clean kitchen towel flat and dust with powdered sugar. Immediately invert the hot cake onto the towel, then gently peel off parchment paper.
8. 8
   Starting at one short end, carefully roll up the cake (with towel inside) into a tight log. Let cool completely on a wire rack.
9. 9
   In a medium bowl, beat peanut butter and softened butter until smooth and creamy.
10. 10
    Gradually add powdered sugar, heavy cream, and vanilla extract. Beat until light and fluffy. Set aside.
11. 11
    Once cake is completely cool, gently unroll it. Spread the peanut butter filling evenly over the surface, leaving a ½-inch border.
12. 12
    Re-roll the cake (without the towel) as tightly as possible. Place seam-side down on a serving platter.
13. 13
    Place chocolate chips in a heatproof bowl. Heat heavy cream (for ganache) until just simmering, then pour over the chocolate. Let sit for 2 minutes.
14. 14
    Whisk until smooth and glossy. Let the ganache sit until slightly thickened, about 10 minutes.
15. 15
    Pour ganache over the rolled cake, allowing it to drip down the sides. Smooth the top with an offset spatula.
16. 16
    Garnish with chopped mini peanut butter cups, if desired. Refrigerate for 30 minutes to set before slicing and serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 380cal

Protein: 7 gg

Fat: 22 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 39 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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